Add the peppers to an air fryer at 240°C for 8 minutes. Turn over, and roast at 200°C for a further 4 minutes. Alternatively, arrange on a baking tray and roast at 200°C in the oven, for 35 minutes.

Add the peppers to a bowl and cover with cling film for at least 20 minutes.

Meanwhile, sauté the onions, garlic, and carrots until soft and golden.

Add in the tinned tomatoes, tomato puree, stock, and seasoning. Reduce the heat to low and simmer for half an hour.

Peel the skins off the roasted peppers, and dice the flesh. Add to the sauce, and simmer for a further 10 minutes

Blend the sauce to your desired consistency, and serve